Mushroom and Wild Rice Stuffed Trout

In a small saucepan, bring water and 1 tbsp butter to a boil. Add wild rice, cover and simmer 30 minutes. While rice is cooking, prepare spinach, onion and mushrooms. In a small skillet, melt 1 tbsp of butter over medium-high heat. Add the vegetables, garlic, basil, saute 3 to 4 minutes or until all moisture evaporates. Remove from heat and stir in cooked, drained rice.

To microwave: cook wild rice as instructed above. Cook prepared spinach, onion and mushrooms and basil in 2 tbsp butter at high 2 minutes. Stir in cooked rice, Stuff trout and place in baking dish just large enough to hold trout. Cook, covered at high 5-6 minutes. Let stand, covered, 3 to 5 minutes to complete the cooking.